DIRECTIONS:
1. In a mixing bowl, beat the cream cheese, marshmallow creme, lime juice, lime peel and ginger until smooth. Serve with fruit. Refrigerate leftovers.
Made by Brenda. From www.cooks.comDirections:
1. Mix with beater first 3 ingredients; stir in milk.
2. Sift and stir in flour, baking powder and salt.
3. STREUSEL MIX: Mix together brown sugar, 2 tablespoons flour, cinnamon and butter.
4. Spread 1/2 of coffee cake mix into 9" square pan. Sprinkle 1/2 of streusel mix over batter. Add remaining batter, top with remaining mix.
5. Bake at 375 degrees for 25 to 35 minutes.
Made by Rachel. Syrup recipe from Bettry Crocker.Directions:
1. Melt butter completely on medium heat in a large pan. Add sugar and buttermilk. Bring to a boil and add corn syrup. Let bubble 3-5 minutes and add baking soda. Adding the baking soda at the end makes it all frothy and cool... the kids love it. I love it cause it tastes like caramel.
Directions:
1. Dissolve powdered drink mix and sugar in water. Add lemonade concentrate and pineapple juice, chill.
2. Before serving, add ginger ale. Serve over ice.
Directions:
1. In a small bowl combine flour, egg yolks, and vanilla; set aside.
2. In a saucepan combine cream and sugar; bring to a boil over medium heat.
3. Stir a small amount of cream mixture into the egg mixture.
4. Return all to pan. Stirring constantly, bring to a gentle boil; cook and stir for two minutes.
5. Remove from heat and stir in vanilla ice cream until melted. serve warm.
French Toast IngredientsDirections:
1. To prepare croissant french toast, slit croissants in half and dip in beaten egg. Allow several croissant halves per person. Cook on an electric griddle or in a fry pan until both sides are set.
2. Top with berries if desired and serve with warm vanilla sauce.
Made by TrinaDirections:
1. Will be very dry. Pack into the bottom of desired pan bake 350° for 10 minutes and cool.
Topping Ingredients:
Directions:
1. Cream together the cream cheese, powdered sugar, vanilla and whipped topping. Frost the cookie crust and top with desired fruit.
*I would do Thinner crust and more topping next time!
Directions:
1. In a saucepan, melt butter, brown sugar, and corn syrup. Pour into a 9x13 glass pan. Arrange 2 layers of bread on top.
2. Beat together eggs, half-and-half, vanilla, and salt. Pour egg mixture over the top of the bread.
3. Cover and chill overnight in the refrigerator.
4. The next morning, bake uncovered at 350 degrees for 35-40 minutes.
Directions:
1. Heat butter in small saucepan until bubbly but not browned.
2. Put egg yolks, lemon juice, salt, white pepper and mustard in blender. Cover and run on low for about 5 seconds. While blender is running, slowly add butter until blades are covered. Blend on high for a second or two.
3. Serve immediately on muffins that have been covered with ham and poached eggs. Sprinkle with paprika for color and garnish with fresh fruit.
Tip: Have plates ready to go, except for the Hollandaise sauce. Make the sauce last and serve immediately (do not make the sauce ahead of time or try to reheat it - it will lose it's smooth consistency).
Directions:
1. Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer. Whisk milk and eggs in Classic Batter Bowl.
2. Chop bacon, zucchini and mushrooms using Food Chopper. Add bacon, zucchini, mushrooms, green onion, cheese, garlic pressed with Garlic Press and black pepper to batter bowl; set aside.
3. On lightly floured surface, roll one crust to a 12-inch circle using Baker's Roller™. Using Scalloped Bread Tube, cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining crust to fill remaining muffin cups.
4. Using Small Scoop, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm.
Yield: 24 appetizers
Directions:
1. In sauce pan, heat (on low) butter, syrup, and half of the brown sugar. Stir until melted. Pour syrup mixture into lightly greased 9x13 pan or muffin tins.
2. Combine remaining ingredients and beat with a whisk until blended. Pour over syrup mixture.
3. Bake at 350* for 30-35 minutes (25 for muffins) or until top springs back when touched in the center. Invert onto serving plate and serve while warm.
Directions:
1. Mix it all in a blender for a few seconds. If you want thinner smoothie add up to another cup of milk.
2. You can use any flavor yogurt with any combination of fruits. I really like adding flax or nuts to give it some protein if that’s all we’re eating for breakfast. It’s also a great energy boost in the afternoon.
